They say that name Kholodnik is Polish-Lithuanian-Belarusian origin. Under the name Svekolnik, beetroot soup became popular in the European part of Russia. For me it’s not big difference, but I prefer to call my cold beetroot soup – Kholodnik. Sweetness from beets, fresh taste and crunch from cucumber and a little creamy taste from eggs – perfect hot summer dish. Serve it with boiled or baked potato for complete meal.
Yield: 4 servings
1-2 medium beetroots, cleaned and peeled
4 cups boiled water
1 tbsp. lemon juice or apple cider vinegar (or more, to taste)
1 English cucumber or about 4 cups chopped
bunch of green onion (about 5-6 sprigs, green parts), chopped
4-5 dill sprigs, minced
2-4 hard boiled eggs
boiled or baked potatoes for serving
Grate beetroots, I use Börner Thin Julienne Vegetable Slicer, place into pot and cover with boiled water, add lemon juice or vinegar, cover and let stay until cool. Put beet infusion in fridge for couple hours or overnight.
Finely chop green onion and dill, mix well with big pinch of salt. Chop cucumbers, mix with greens. Taste beet infusion for seasoning, add salt and more lemon juice if needed. You need sweet-n-sour taste. Mix with cucumber-herb mix. Serve cold, with egg half and hot potato at side. Some add sour cream, we omit this step.
1 serving (without potato) is about 65 calories